Ear-hole fried cake
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Fried food |
| Course | Snack |
| Place of origin | China |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot |
| Main ingredients | Rice flour |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Ear-hole fried cake (simplified Chinese: 耳窝炸糕; traditional Chinese: 耳窩炸糕; pinyin: ěr wō zhà gāo
) is a traditional Chinese snack originating from Beijing. It is a type of fried food made primarily from rice flour.
History[edit | edit source]
The origin of ear-hole fried cake dates back to the Qing dynasty, where it was a popular street food in Beijing. The name "ear-hole" is derived from the shape of the cake, which resembles an ear. It was traditionally sold by street vendors who carried the cakes on poles across their shoulders.
Preparation[edit | edit source]
The main ingredient of ear-hole fried cake is rice flour, which is mixed with water to form a dough. The dough is then shaped into small, ear-shaped pieces and deep-fried until golden brown. The cakes are typically served hot and can be enjoyed plain or with a variety of fillings, such as red bean paste or sesame paste.
Cultural significance[edit | edit source]
Ear-hole fried cake is not only a popular snack but also a part of Beijing's culinary heritage. It is often associated with traditional festivals and celebrations. The snack is a representation of the ingenuity and resourcefulness of street vendors in ancient Beijing.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
